Grilled_Steak_and_Mediterranean_Pasta_Sala

Grilled Steak and Mediterranean Pasta Salad

Grilled Steak and Mediterranean Pasta Salad

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Elevate your dining experience with our Grilled Steak and Mediterranean Pasta Salad a culinary symphony that combines the robust flavors of perfectly grilled steak with the vibrant essence of Mediterranean freshness. This tantalizing creation features tender rotini pasta, adorned with succulent strips of grilled flank steak, juicy cherry tomatoes, crisp cucumbers, finely chopped red onions, Kalamata olives, and crumbled feta cheese. The ensemble is harmonized by a luscious balsamic vinaigrette, blending extra virgin olive oil, balsamic vinegar, Dijon mustard, and a touch of garlic.

As you take each forkful, savor the hearty texture of grilled steak intermingling with the cool crispness of vegetables and the rich creaminess of feta. The balsamic vinaigrette adds a sweet and tangy note, enhancing the overall dining experience. Perfect for a substantial lunch or a delightful dinner, this pasta salad marries the satisfaction of a grilled steak with the invigorating flavors of the Mediterranean. Immerse yourself in a world of culinary delight as you relish the Grilled Steak and Mediterranean Pasta Salad a fusion of robust and refreshing notes in every bite.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

  • 2 cups rotini pasta, cooked and cooled
  • 1 lb flank steak, grilled and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
  • Fresh parsley, chopped (for garnish)

For the Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cook Pasta: Cook rotini pasta according to package instructions. Drain and let it cool.
  2. Grill Steak: Season flank steak with salt and pepper. Grill to desired doneness, then slice into thin strips.
  3. Assemble Salad: In a large bowl, combine the cooled rotini pasta, grilled steak slices, cherry tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, and crumbled feta cheese.
  4. Prepare Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the balsamic vinaigrette.
  5. Dress the Salad: Pour the balsamic vinaigrette over the salad and toss gently until all ingredients are well coated.
  6. Chill and Garnish: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Before serving, garnish with fresh chopped parsley.
  7. Serve and Enjoy: Indulge in the Grilled Steak and Mediterranean Pasta Salad—a hearty and savory combination of grilled steak, pasta, and Mediterranean flavors. Perfect for a satisfying and flavorful meal.

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